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1. Peel and seed cucumbers, then slice. Set aside.
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2. In the bowl of a food processor, combine basil, garlic and olive oil. Process until basil and garlic are finely chopped. Remove this mixture to a large bowl.
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3. Process the cucumbers until pureed, then add to basil mixture.
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4. Puree diced tomatoes with their juices in food processor and add them to the same bowl.
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5. Add chilled tomato juice. Season with cayenne pepper and salt and stir in balsamic vinegar. Combine well, cover and chill until serving time.
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FOR THE CROUTONS:
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7. Trim crust from bread and cut into 1-inch cubes. Heat oil, then add bread cubes, a few at a time, to the hot oil. Turn as needed to brown all sides, then remove and drain on paper towels. To serve, pour soups into chilled bowls and garnish with croutons.
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8. Makes 8 servings, each 240 calories (36.7 percent calories from fat), 10 g fat, 0 mg cholesterol, 1110 mg sodium, 31 g carbohydrates, 3 g fiber, 7 g protein.
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Read more: http://www.mysanantonio.com/life/food/recipe_database/article/Recipe-Database-Recipe-Details-822183.php#ixzz1BPD05b8a
